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Diagnosis and treatment of celiac disease

Diet for celiac disease

Gluten-free small Penne pasta with prawns and saffron

Gluten-free small Penne pasta with prawns and saffron

Serves 4

400 g of gluten-free short penne pasta
250 g of prawns
1 saffron sachet
40 g of butter
extra virgin olive oil


Defrost the prawns and boil them for several minutes in salted water, drain and sauté in a pan with butter and extra virgin olive oil. As soon as they turn a golden brown colour, carefully stir in a sprinkle of saffron, add salt and keep warm.

In the meantime cook the gluten-free penne pasta according to the packaging directions. Once drained mix together with the prepared condiment adding a few sprigs of parsley for decoration.

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